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We hope you got benefit from reading it, now let’s go back to kkakdugi (daikon radish kimchi)-style pickles mixed with gochujang recipe. To make kkakdugi (daikon radish kimchi)-style pickles mixed with gochujang you need 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Kkakdugi (Daikon Radish Kimchi)-Style Pickles Mixed with Gochujang:
- Prepare 6 cm Daikon radish
- Provide 1 tbsp plus ★Sakura shrimp - tiny dried shrimp
- Take 1 1/2 tsp ★Gochujang
- Prepare 1/2 tsp ★Garlic (grated)
- You need 1/2 tsp ★Bonito based dashi stock granules
- Prepare 1/2 tsp ★Sesame oil
- Take 1 tsp Salt (for rubbing daikon radish)
Steps to make Kkakdugi (Daikon Radish Kimchi)-Style Pickles Mixed with Gochujang:
- Peel the daikon radish, and cut into 1 cm thick slices. Then cut the slices into 1/6 rounds.
- Sprinkle about 1 teaspoon of salt onto the Step 1 daikon radish, and lightly rub in. Leave for about 10 minutes and rinse. Wipe off the excess water with paper towels.
- Mix the ★ ingredients in a bowl.
- Add the daikon radish to the sauce.
- You're done.
Kimchi fermentation is the same type of lactic acid fermentation that occurs in yoghurt, which makes kimchi pungent and tart as well as salty. The most common types are baechu 배추, or napa cabbage, kimchi and kkakdugi 깍두기, or mu radish 무, kimchi; oi오이, or cucumber, kimchi also is popular in the summer. You can also tell them how spicy you want it. They'll add in the right amount of gochujang accordingly after adding the veggies, rice cake, and sweet potato pieces! When it's all ready and cooked, I love eating it with the crisp and cold mu (white pickled radish) that comes as a banchan.
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